Plump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with 2 tablespoons of the sugar and toss with raisins; set aside. Beat egg whites to soft peaks; add remaining 2 tablespoons sugar, beating until stiff peaks form. In large bowl, beat egg yolks until creamy. Stir in buttermilk and soda. Sift flour, baking powder and salt and blend into buttermilk mixture. Stir in melted butter. Fold in beaten egg whites. Gently fold in cinnamon-coated raisins. Spoon batter onto lightly greased griddle; bake, turning once. Makes 16-18 large pancakes. Recipe by: California Raisin Advisory Board Posted to MC-Recipe Digest V1 #685 by L979@aol.com on Jul 21, 1997
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|Serving Size: 1 Serving (497g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 338 (32%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 815.9mg||251 %|
|Sodium 482.9mg||17 %|
|Potassium 1124.3mg||30 %|
|Total Carbohydrate 154.7g||46 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 149.1g|
|Protein 35.9g||51 %|
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Calories per serving: 1066
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